--1/4 cup citrus juice (I used two lemons and a blood orange; regular orange juice works just fine)

The Directions:

--wash and trim green beans, plop into stoneware

--in a separate bowl, mix the soy sauce, honey and citrus juice together

--place fish on top of green beans

--pour liquid mixture on top

--close up and cook on LOW for 2-3 hours

--serve with rice or quinoa; drizzle sauce from the crock over everything

The Verdict:

This is a good way to cook fish. Adam was worried it wouldn't work, but it ended up being fine. I had really old frozen salmon in the house, and that's what I used. I think it's better to cook this for a short amount of time. If you're not around to check it after a few hours during the week, save fish for the weekend.

17 comments:

I followed these directions but found I needed to cook the salmon a bit longer, maybe 40-45 minutes. The salmon was very moist this way and not smelly. Just make sure you get very fresh salmon in case it is a tad undercooked compared to conventional (non-crockpot) cooking.

M, thank you for that link! I agree that slow, low temperature cooking for salmon should work well. I usually buy frozen salmon at either costco or trader joe's---I'll try it this way next time, and if it still is overly fishy I'll bite the bullet and buy fresh.thanks again!

I LOVE salmon and usually cook it in my electric steamer but may try it in the crockpot. I'm the only one in my family who eats it but I'll still try it! I like to spread wholegrain mustard on the top of salmon fillets. Yummy! (oh, a quick question about sitemeter - how do you find out who has been visiting your blog? it shows the location and domain (ISP) but I can't figure out how I can tell who has visited!)thanks x

Now THAT'S a new concept...Fish in the crock pot. I am trying to learn to like salmon because it's supposed to be good for whatever ails ya'...maybe I'll try this for a change! I've been using my crock pot even more since discovering your blog!

I'd put the salmon in at the end, maybe for 20-30 minutes or until it's done to your liking. I've added shellfish (fresh raw shrimp or canned crab meat) to crock pot recipes before--and just put it in for the last few moments. Never tried a filet before, but I think it would be the same idea--short cook time. Thanks for the tip about LaChoy soy sauce being gluten free. I use San-J wheat-free tamari, but will get some LaChoy now to compare.

I haven't tried this! I have made rice in the slow cooker before, though. If you test it out, I'd love to hear your results. My inclination would be to put the rice and water in a small pyrex/corningware with the lid on, then layer the salmon and veggies on top, wrapped in foil.

I was so excited when I found this recipe. I love using my slow cooker! And the idea of having a salmon dinner with no effort is very appealing.

I tried this recipe a couple of weeks ago. I think that the texture of the salmon was great (better than I expected, really)! My complaint would be that the only flavor I could taste was green beans. The salmon didn't taste like salmon, it tasted like green beans. It was very weird, lol.If I were to try this recipe again, I would do it all the same (perhaps smaller amounts of the marinade ingredients), but I would cook the beans seperately with the same flavors.

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